In a saucepan, soften the leek and garlic in the oil. Season with the celery salt and pepper. Add the chicken broth and potatoes. Bring to a boil. Cover and simmer for about 15 minutes or until the potatoes are tender.
Add the spinach and cook for 1 minute.
In a blender, purée until smooth. Adjust the seasoning.
Garnish the Cream of Spinach Soup with a touch of firm plain yogurt. When you entertain, you can even replace it with a little whipped cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.